MASALA ATUKULU

MENTHI KOORA-healing properties

MENTHIKOORA PAPPU

MINAPA ROTTI

MINAPA SUNNI

MINCED MEAT BALLS

MIXED VEGETABLE SALAD

MUDDA PAPPU

MUSTARD MASALA CURRY WITH RAW JACK FRUIT

MUTTON BIRYANI

MUTTON WITH TOMATO PUREE

MYSORE PAK

NOODLE SALAD

ONION PAKODIES

PANASA POTTU PLAIN KOORA

PANASA POTTU WITH GREEN LENTILS

PEAS PULAO

PEPPER RICE

PERUGU PACHCHADI

POTATO CURRY WITH MINT LEAVES

POTATO FRY WITH ONIONS

POTATO WITH FRESH FENUGREEK LEAVES

QUBAANI KA MEETHAA

QUICK PAATOLI

QUICK POTATO RICE

RANGEELA UTTAPPAM

RAW BANANA WITH SPICES

RAW TOMATO PAPPU

SAAMBAR POWDER

SESAME SEED RICE

SESAME SEEDS POWDER

SHEER KORMA

SPICY OKRA LADY FINGERS

SPICY PEANUTS

SPINACH WITH PANEER

SPINACH WITH TOMATOES

STUFFED DONDAKAAYA

STUFFED LADY FINGER

SWEET DOSA

SWEET 'n' SOUR CLUSTER BEAN CURRY

SWEET 'n' SOUR SWEET POTATO

SWEET POTATO HALWA

SWEET PULUSULU

TAMARIND RICE

THOKKU PACHCHADI

TOMATO JAM

TOMATO ONION CURRY

TOMATO PAPPU

TOMATO WITH YOGURT

TOMATO BATH

TYMOL VAAM AJWAIN POWDER

VEGETABLE KOORMA

VERMICELLI BHEL MASALA

VERMICELLI CHAKKARA PONGAL

VERMICELLI HALWA

VERMICELLI KHEER

VERMICELLI LADDU

VERMICELLI LIME BHATH

VERMICELLI PAKODA

VERMICELLI PULIHORA

VERMICELLI TOMATO BHATH

VERMICELLI UPMA

VERMICELLI VADA

YAM CURRY

YAM WITH BACHCHALI

YELLOW LENTIL POWDER

YELLOW LENTIL WITH RAW MANGO

MASALA ATUKULU > Back to Top <(spicy beaten rice)

2-3 cups atukulu (beaten rice)1 teaspoon chili powdersalt to taste

Powders2 tablespoon roasted and powdered groundnuts2 tablespoon powdered puffed bengal gram2 tablespoon roasted and powdered sesame seeds(proportions of the powders can be changed according to the taste and availability)

For the seasoning 3 tablespoon oil1/2 teaspoon mustard seedsfew curry leaves1/4 teaspoon turmeric powder

Dry roast akukulu in a pan. Keep them aside. Heat oil in a wok and add mustard seeds. Once the seeds crackle add curry leaves and turmeric powder. Pour this over the roasted atukulu. To the same add all the

powders, salt, and chili powder. Mix all the ingredients thoroughly. Stored in an air tight container, will stay fresh for a week. Serve with tea.

OptionsServe with finely chopped chilis and coriander leaves / sliced onions / freshly grated coconut / chopped tomatoes / chopped cucumber.

VariationsCan be prepared without the powders. Heat oil in a wok and add mustard seeds. Once the seeds crackle add 2 table spoons of ground nuts and fry till golden brown. Add 1 table spoon of puffed bengal gram, curry leaves and turmeric powder. Immediately add atukulu, salt and chili powder. Mix well and switch off the flame. Chopped green chilis or broken dry red chilis can be added to the seasoning. Add small pieces of dry coconut to the seasoning towards the end. Add a few cashew nuts and raisins to the seasoning towards the end.

MENTHI KOORA > Back to Top <

Fenugreek leaves (menthi koora) in Telugu is a nice aromatic winter green. It can be cooked in combination with many vegetables like potatoes, brinjals, peas, carrots and lentils with excellent results. It can be dehydrated and preserved to be used any time with its original flavor and properties. Fenugreek seeds/'menthulu' in Telugu, are widely used in Andhra pickles, plain as well as roasted and powdered. It is not an exaggeration to say that menthi seeds and green leaves form an essential part of Andhra cuisine. Take a look at the recipes of chutnies or `pulusus' (gravies made with lentils, tamarind and vegetables), you will notice that fenugreek seeds form a part of daily seasoning.

Apart from adding zest and flavor to cuisine, the greens as well as the seeds have excellent therapeutic properties. Like any greens Menthi koora has a high content of iron and is good for hair-growth, contains falling of hair and acts as a good purgative. To control diabetes, soak half a teaspoon of fenugreek seeds in two table spoons of yoghurt overnight and swallow it first thing in the morning. It will bring down the sugar level in the blood and maintain the balance. A small intake of fenugreek seeds keeps the body system cool.

FENUGREEK LEAVES (PEDDA METHI)

Known to be highly mucous solvent, methi is beneficial in respiratory ailments such as bronchitis, influenza, sinusitis, cough and cold and even suspected pneumonia. It also helps bring down fever by inducing perspiration. It is a housewife's pharmacopoeia tucked away in her kitchen.Place 1tablespoon of methi in 2 cups of water and bring it to boil. Simmer for 15 minutes and strain. Add a dash of lemon to the liquid and drink it while it is still warm to bring down fever. It can be taken thrice a day depending on the severity of the case. For proper absorption, this `methi tea' must be taken on empty stomach or midway between two meals.

Sore throat responds well to a gargle made from `methi tea'. Follow the same method as above , but make the tea stronger by adding double the quantity of seeds. Strain and cool to a bearable temperature before use. Moistened with water, methi seeds are mucilaginous. They release the mucilage while turned into tea which soothes an irritated and inflamed stomach. It can be helpful even to peptic ulcer patient. They relieve

flatulence and indigestion and tone up sluggish liver. As an internal cleanser it has few equals. Used twice a week, methi tea helps remove body odors.

For the many who find it hard to digest iron in either tablet or liquid form, methi lead is a natural and easily digestible and highly palatable source of iron.

For the joint pains suffered by elderly people, a chutney made from the tender methi leaves, green shoots of young garlic with a few green chillis works wonders.Methi is known to work on all manner of pains and aches - whether rheumatic, arthritic or related to child birth.

Methi leaves rid the body of toxins. People suffering from recurring allergies like urticaria benefit immensely by taking methi leaves liberally. Paste made of methi seeds is an answer to dandruff. To make the paste soak 2 tablespoons of fenugreek seeds in 1 lt water overnight. Grind to fine paste in the morning and apply all over the scalp and leave it on for an hour and a half. Wash hair with soapnut water or shikakai powder.

Since it prevents pimples and blackheads methi paste is good for complexion too. Smear it on the face and wash it off with warm water.

Menthi koora is the green plant that grows from the fenugreek seeds and the leaves and the tender part of the stem are used in cooking. They have a nice aroma which is not lost even after cooking and adds flavor to the cuisine.

MENTHIKOORA PAPPU > Back to Top <

1 cup yellow lentil (thor dal)1 cup menthi koora chopped4 tomatoes1/2 lime size tamarind6 green chiliesFor seasoning2 teaspoon cooking oil1/4 teaspoon fenugreek seeds1/2 teaspoon mustard seeds1 red chilie1/4 teaspoon turmeric powder1 twig of curry leavesone pinch of asafotidasalt to taste

Pressure cook dal. Pick and wash menthi koora. Drain out the water and chop it fine. Slit tomatoes and green chilies. Break the red chilie into small bits. Soak tamarind in water and take out the pulp.Heat oil in a pan or a wok. Add fenugreek seeds, mustard, asafetida, red chilie pieces, curry leaves and turmeric powder in that order. When the mustard seeds start crackling, lower the flame and put in the chopped menthikoora, green chilies,tomatoes and salt. Mix well and cover with a lid. Add tamarind water after five minutes and allow it to simmer on low flame for about 10 minutes. Mash the cooked dal and add to the boiling tamarind water mixing it thoroughly. Remove it from fire after another five to ten minutes of boiling.

It goes well with rice as well as roties and is highly nutritious. Make it thick or liquidy to suit your taste. You can use more tomatoes and do away with tamarind altogether. Lemon juice can also be used in place of tamarind. But it must be added only after removing dish from the fire. Add lime juice only to the quantity that you would be consuming, since preserved in the fridge and reheated later the taste changes.

MINAPA ROTTI > Back to Top <(Minapa attu or Dibba Rotti)

1 cup black gram soaked for 3-4 hours1-1/2 cups idli rawa/ rice rawa granules soaked for 1 hour.1/2 teaspoon cumin seeds (optional)1 teaspoon pepper (whole)saltcooking oil/ clarified butter

Make a smooth paste of the soaked blackgram. Remove the excess water from the rice rawa. Mix this rava into the paste along with cumin seeds, along with cumin seeds, pepper and salt. Consistency should be thick like Vada dough. Heat a thick bottomed pan or a wok. Pour 1 teaspoon cooking oil/ butter. Pour 1 cup of the dough into the pan and spread it slightly. If required, pour one more teaspoon of oil around the rotti. Cover the pan. Cook on a slow flame for 5-8 minutes. Remove the lid to check if the edges are crisp and golden brown, switch off the flame. Remove the attu from the pan after a while. Can be served plain or with coconut chutney/ tomato sauce.

MINAPA SUNNI /SUNNI UNDALU > Back to Top <(black gram sweet)

1 cup split black gram (without husk)1 to 1-1/2 cups jaggery (adjust to taste)1/2 -3/4 cup clarified butter (ghee)

Roast black gram on a medium flame to deep golden brown. Allow it to cool and blend it into a fine powder. Grate jaggery and crush with hand to ensure no lumps are left. Heat clarified butter till it melts. Do not over heat. Mix together black gram powder and powdered jaggery in a wide plate. Add slowly the hot clarified butter and keep mixing with hand, till the mix holds together. Make into round balls of big lime size. The clarified butter should be just enough to hold the powders together and not drip while making balls. Stored in an air tight container, they stay fresh for 15 - 20 days.

VariationsA combination of jaggery and sugar can be used. Take 3/4 cup jaggery and 1/2 cup finely powdered sugar.

TipMixture of gram powder and jaggery can be stored in an air tight container for 2-3 months. When ever required mix melted clarified butter and make balls.

MINCED MEAT BALLS > Back to Top <

1 kilo minced meat4-5 oil or clarified butter1/2 teaspoon salt1/2 teaspoon chili powder1/2 teaspoon turmeric1-1/2 tablespoon ginger garlic paste2 green chilies (grounded)2 small onions (chopped)1 bunch of coriander (finely chopped)1 bunch mint leaves1 teaspoon garam masala1 egg1 slice bread

Add salt, red chili powder, ginger garlic paste, turmeric, chopped coriander and mint leaves, garam masala, chopped onions and egg. Soak the bread slice, squeeze water and mash and add it to the above. Now add all these to the minced meat. Mix well with hand and make small elongated or round balls. Heat oil in a flat pan and place the balls on it and let them fry on a slow fire till brown. Then turn to the other side and fry. Garnish it with fried onion rings and chopped coriander leaves. Squeeze a lime on top. It makes a wonderful tea-time snack.

MIXED VEGETABLE SALAD > Back to Top <

2 tomatoes1 carrot1 capsicum or bell pepper50 gms canned cornone half cucumber1/2 cup yogurta sprig each of fresh coriander and mint leaves1 teaspoon mayonnaise1/2 teaspoon sugarsalt to taste

Finely chop all the vegetables. In a serving bowl, mix yogurt, chopped vegetables, corn, mayonnaise, salt and sugar. Garnish with chopped coriander and mint leaves. You can add pineapple pieces to make it tastier. Serve chilled.

MUDDA PAPPU > Back to Top <

Lentils, a major source of protein, form a part of the daily menu in some form or other particularly for vegetarians. `Pappu' is a dish by itself probably only in AP.

1 cup kandi pappu (yellow lentil)salt to taste2 cups water

Preparation of `mudda pappu' is very simple. Roast `kandi pappu' lightly and pressure cook it with just enough water. Add a dash of salt and mash it well. Mixed with rice and clarified butter, it makes good eating in combination with `sweet pulusu' and is very common in AP.

Similarly, (do not fry) cook `pesara pappu' (green gram) and add salt. Eaten with rice and clarified butter, it is very tasty. It goes well with `aavakai' or any pickle.

Aanapa kayi or gummadi kaayi thiyya pulusu - a slightly sweetish and tangy gravy prepared with `aanapa kaayi' (bottle gourd), or `gummadi kaayi' (pumpkin) is the normal combination with `mudda pappu'.

MUSTARD MASALA CURRY WITH RAW JACK FRUIT > Back to Top <(Panasa Pottu aava pettina koora)

Probably cooking raw jack fruit as curry is unique to Andhra. There are two varieties of jack fruit - 'Panasa pandu'- one that ripens and the inside bulbous "thonalu" (they contain seeds inside) are very aromatic and delicious, while the other - 'panasa kaaya' is used for cooking. Here we are referring to the latter variety. Almost 6 inches of the top of the 'panasakaya' is chopped off and the thorny skin is removed. A wooden stick is pushed into the middle of the stump and with a special knife and skill fine dust-like material is cut from it. This is called 'panasa pottu' and is a delicacy in Andhra. The seeds too can be used in pulusu or boiled and eaten plain or with a dash of salt, cumin powder and chili powder.

250 grams 'panasa pottu'1/2 teaspoon turmeric powdersalt to taste1 cup waterFor Masala1 tablespoon mustard seeds4 red chilies1 teaspoon oilSeasoning1 tablespoon black gram1 teaspoon mustard seeds1 red chili broken into bits1 tablespoon oil2 twigs of curry leaves

Boil the water in a pan and add 'panasa pottu' mixed with turmeric powder to it along with salt. When done remove from the flame and drain out the water. Heat oil in a pan and add the seasoning ingredients. Meanwhile gring the masala to a fine paste and mix one teaspoon oil to it and set aside. When the mustard seeds stop spluttering add the cooked vegetable to it. Mix well and remove from the flame. Now add the ground masala and mix well. Serve with hot rice and clarified butter.

MUTTON BIRYANI > Back to Top <

1-1/2 kg Basmati /Pulao rice1-1/2 kg mutton200 gms ginger (ground)150 gms garlic (ground)3 teaspoon garam masala powder (clove, cinnamon, cardamom and shajeera)500 gms oil500 gms finely chopped onions250 gms thick yoghurt2 lemons2 sprigs of coriander1-1/2 teaspoon turmeric powder2 teaspoon salt (salt to taste)

Cook mutton with salt, turmeric and ginger-garlic paste for 15 - 20 minutes in a cooker /thick bottomed vessel. Heat oil in a wok and fry finely chopped onions until golden brown. To this add the cooked mutton pieces and fry for 15 minutes. Add the beaten yoghurt, chopped coriander and juice of two lemons.

Take one-and-a-half measures of water for each measure of rice. Bring the water to a boil and add washed and presoaked (for 30 minutes) rice and cook until done. Add the mutton pieces and cook for 10 minutes. Serve hot mutton biryani with raita (yoghurt chutney).

MUTTON WITH TOMATO PUREE > Back to Top <

1 kilo mutton4-5 tablespoon oil2 tablespoon clarified butter4-5 medium sized onions (finely chopped)1/2 kilo red and soft tomatoes1 teaspoon Shahi jeera4-5 bay leaves1 teaspoon salt1teaspoon red chili powder2 green chilies1 tablespoon ginger garlic paste1 bunch coriander leaves1 bunch mint leaves

1 tablespoon peanut powder1 teaspoon coriander powder1 teaspoon garam masala1/2 teaspoon turmeric

Cut meat and wash it. Marinate with salt, chili powder, turmeric, ginger garlic paste, mint leaves and 1 teaspoon oil. Mix all these well and keep aside for 15 minutes. Boil tomatoes in 2 cups water for five minutes. Remove the skin, mash it with hand and strain it through a fine strainer to extract pulp. Keep aside. Heat oil and clarified butter in equal quantities in a pressure pan. Add Shahi jeera, chopped onions and fry till the onions turn golden brown. Now add the marinated mutton and mix well. Keep stirring for 7-10 minutes. Then add 1 1/2 glasses of water. Mix well and pressure cook it. When cooked remove the lid and add tomato puree and peanut powder while on flame and stir it. After five minutes add garam masala and cook for five more minutes. Finally add 1 tablespoon fresh cream before removing from flame. Goes well with rice and chapattis and bread.

MYSORE PAK > Back to Top <

Though sounds like it is of Karnataka origin, Mysore pak / Mysore pakam is equally popular with Andhras. The main ingredients are `senaga pindi' (Bengal gram flour), sugar and `neyyi' (clarified butter). Don't start it unless you have plenty of `neyyi' at hand.

1/4 kg Bengal gram flour1/4 kg sugar2 cups of 'neyyi' (clarified butter)

Roast the Begal gram flour lightly in one tablespoon of clarified butter (optional). Melt sugar in a thick-bottomed broad-based vessel by adding 1/4 cup water. Heat neyyi (clarified butter) on the other burner. Keep a flat plate with rim smeared with neyyi ready. When sugar syrup comes to boiling point reduce the flame to the minimum and add 1/3 cup of melted neyyi and Bengal gram flour to it, stirring it all the time. Keep stirring and add a tablespoon of neyyi at a time whenever the contents stick to the bottom till all the neyyi is over. When the frothy and bubbling contents leave the sides of the pan pour it out on to the plate and spread the contents evenly by tilting the plate. Do not press. When hot cut into pieces of required size with knife. Remove when cool and store in an airtight container. They last for two to three weeks.

NOODLE SALAD > Back to Top <

200 grams noodles4 eggs (boiled)3 large tomatoes cut into squares1 small onion cut small / minced3 teaspoon mayonnaise1/2 teaspoon pepper1/4 teaspoon saltpinch of sugar

1/4 teaspoon lemon juice1 teaspoon finely chopped green coriander

For mayonnaiseYolk of 3 eggs1 teaspoon of husk free mustard (soak mustard in boiling water, remove and dry and crush them and blow the husk)1 teaspoon sugar1/2 teaspoon salt1 tablespoon vinegar (white)1/2 teaspoon pepper powder8 tablespoon cooking oil

Blend all together and refrigerate. Lasts for 15 days if refrigerated.Boil noodles with a little salt and serve it mixed well with the remaining ingredients.

ONION PAKODIES > Back to Top <(Ullipaya Pakodeelu)

1 cup of bengal gram flour / senaga pindi2 green chilies chopped fine2 large onions chopped1/2 teaspoon red chili powdera pinch of baking powdersalt to tasteoil to fry

Mix the ingredients with just enough water. Heat oil in a thick bottom pan and when the oil is hot take a handful of the dough and drop small lumps of it in the oil and fry till golden brown. They make excellent afternoon snack. Similarly you can make tasty pakodies using finely chopped amaranth (thotakoora) in place of onions.

200 g Bambino Vermicelli200 g potato50 g carrot50 g beans50 g onions1 bunch coriander leaves1 bunch mint leaves1/2 teaspoon pepper powder6 to 8 green chillies100 g bread powder (bread crumbs)salt to tasteSufficient oil to deep fry

Boil water, (For 1 cup of Bambino Vermicelli, add 3 cups of water) add Bambino Vermicelli, 1 teaspoon oil, 1 teaspoon salt. After vermicelli is cooked, remove from flame, strain and run cold water through it. Keep aside. Boil potatoes and other finely chopped vegetables. Mash boiled potatoes and mix with finely chopped boiled vegetables, onions, coriander leaves, mint leaves, pepper powder, salt, green chillies.

Finally add boiled Bambino and mix well. Shape into cutlets and roll them in bread crumbs, deep fry till golden brown and serve with sauce.

PANASA POTTU PLAIN KOORA > Back to Top <

250 grams panasa pottu1/2 teaspoon turmeric powdersalt to taste1 cup waterSeasoning1 tablespoon black gram1 tablespoon Bengal gram1 teaspoon mustard seedsextract from a small lime size tamarind1 red chili broken into bits1 tablespoon oil2 twigs of curry leaves

Boil the water in a pan and add panasa pottu mixed with turmeric powder to it along with salt. When done remove from the flame and drain out the water. Heat oil in a pan and add the seasoning ingredients. When the mustard seeds stop spluttering add the cooked vegetabe to it. Add tamarind extract, mix well and allow it to cook for 5 minutes and remove from the flame. Serve with hot rice and clarified butter.

PANASA POTTU WITH GREEN LENTILS > Back to Top <

250 grams panasa pottu1/2 teaspoon turmeric powder1/2 cup green gramsalt to tasteSeasoning1 teaspoon black gram1 teaspoon mustard seeds1/2 teaspoon cumin seeds2 red chilies broken into bits1 tablespoon oil2 twigs of curry leaves

Cook panasa pottu and green gram seperately till done. Heat oil in a pan and add the seasoning ingredients. When the mustard seeds stop spluttering add the cooked vegetabe and pappu to it. Mix well and allow it to cook for 5 minutes and remove. It tastes great with hot rice and clarified butter.

PEAS PULAO > Back to Top <

1 cup rice washed and soaked in water for 15 minutes1 cup fresh shelled green peas2 tablespoon oilsalt to tasteSpices3 cloves3 cardamoms1 bay leaf1 inch cinnamon stick1/2 teaspoon shah jeeraMake into paste the following ingredients1 onion chopped2 green chilies a small piece of gingera sprig of each fresh coriander and mint leaves

Heat oil in a wok or pressure pan. Add spices and the paste to it. Saute for 2-3 minutes. Add green peas and salt. Pour two cups of water (double the measure of rice) and bring it to a boil. Drain excess water from the soaked rice and add to the boiling water. Cook for a while and reduce the flame. Cover with a lid and allow to simmer till done. Serve hot with perugu pachchadi / yogurt chutney.

PEPPER RICE > Back to Top <(Miryalu annam)

1 cup washed and cooked rice1 teaspoon roasted black pepper1 teaspoon roasted black gram1/2 teaspoon roasted coriander seeds1/2 teaspoon roasted cumin seeds1/4 teaspoon roasted fenugreek seeds1 roasted dry red chili1/4 teaspoon turmeric powder1/2 teaspoon mustard seedsa pinch of asafetidafew curry leavesa small lemon-sized tamarind, soaked in water1 tablespoon. oilsalt to tastefried peanuts /cashew nuts (optional)

Grind all the roasted ingredients to fine powder. Heat oil in a wok and add mustard seeds, a pinch of asafetida and curry leaves. Squeeze the juice of tamarind and pour it in the seasoning. Add salt and let the tamarind juice boil for a while. Now add the powdered ingredients, stir well and cook till the consistency becomes thick and oil starts leaving on the sides of the wok. Remove from the stove and mix it with rice spread in a broad-based vessel. Serve hot with curd or saboodana fryums.

PERUGU PACHCHADI / YOGURT CHUTNEY > Back to Top <Finely chop onions and tomatoes (one each). Mix with one cup of beaten yogurt. Add salt to taste. Garnish with fresh coriander leaves

POTATO CURRY WITH MINT LEAVES > Back to Top <(pudeena-bangaaladumpa koora)

4-5 potatoes1/2 lemon1/4 teaspoon turmeric powdersalt to tasteFor the green paste1 cup mint leaves1/2 cup coriander leaves4-5 green chilis1-inch ginger piece2-3 tablespoon grated dry coconut

Seasoning1/2 teaspoon mustard seeds2 tablespoon cooking oil1 twig of curry leaves

Boil, peel and dice potatoes. Make a paste (not too fine) of the ingredients listed for the paste, using just enough water. Heat oil in a pan and add mustard seeds. When mustard seeds stop spluttering, add the green paste and saute. Add curry leaves, salt and turmeric powder. Allow it to cook on a low flame for 1 minute. Add the boiled potatoes and mix. If required sprinkle some water over the curry. Cover the wok and cook on a low flame till done. Switch off the flame and add lemon juice. Tastes good with poori or chapati.

VariationsAdd 3-4 garlic flakes to the paste.Add 2 each, cloves, cardamoms, 1-inch cinnamon sticks and 1/2 teaspoon of shahi-jeera to the seasoning.

POTATO FRY WITH ONIONS > Back to Top <

3-4 potatoes2-3 onions3 tablespoon cooking oil

1 teaspoon chili powdersalt to taste

Peel potatoes and cut them into 1/2 inch pieces. Chop onions into 1 inch pieces. Heat oil in a pan and add the potato pieces and mix well. Cover the wok and allow it to cook stirring in between. Add onions after about 5 minutes and fry. Do not cover the wok. When done add salt, chili powder and mix well. Serve hot with rice, chapathi or dosa.

VariationsCan be prepared without onions.Cut two brinjals and add along with potatoes. It tastes good too.Add 1/2 teaspoon cumin powder.

TipThose who want to use less oil may boil potatoes, peel, dice and then fry them in 1/2 table spoon of oil and rest of the procedure remains same. It is equally tasty.

POTATO WITH FRESH FENUGREEK LEAVES > Back to Top <

1/2 kg potatoes1 cup finely chopped menthi koora2 tablespoon cooking oil3/4 teaspoon red chili powder or as per taste1/2 teaspoon jeera powder or whole jeera1/4 teaspoon turmeric powdersalt to taste

Boil potatoes, peel and dice them. Pick, wash and drain the menthi koora. Heat oil in a pan with thick bottom or a wok and add menthi koora, chili powder, jeera, salt and turmeric powder in that order. Mix well and allow it to cook for five minutes on a low flame. Add diced potatoes, mixing lightly and carefully (so as not to mash the potato pieces) for two or three minutes.

The dish is very easy to make and goes well with both rice and chapaties. It makes an excellent stuffing for `parathas'. Follow the same procedure as above. As stuffing for parathas, the potatoes must be mashed well.

For the outer cover, mix 250 gms whole wheat flour into soft dough by adding a pinch of salt and enough water. Keep it covered for one or two hours and knead it gently. Make it into balls of medium size lime. Roll each ball into circular sheets of approximately 2" diameter. Place two or three spoons of the stuffing on it and close the ends and roll out into circular rotis.

QUBAANI KA MEETHAA > Back to Top <

An immensely popular Hyderabadi sweet dish, specially favoured during the Ramzan festive season.

250 grm apricots (qubaani)1/2 litre milk125 grm sugaredible food color - red (optional)1 tablespoon clarified butter

Soak apricots in just enough warm water for 6-7 hours or overnight. Using a knife separate fruit and nut. Keep the nuts aside. Using the same water blend the fruit pulp into a coarse paste. Pour this paste in a thick bottomed pan, add milk and cook on a medium flame till it thickens. Keep stirring the mix. Add sugar and reduce the flame, and keep stirring. Cook for 10 more minutes till it thickens and switch off the flame. Add color if using. Crackle the nuts and carefully remove all the seeds. Soak them in hot water for a while and peel the skin. Split them and add these to the sweet. Finally add clarified butter and stir well. Serve scoops of it with fresh cream / vanilla ice-cream / plain custard.

QUICK PAATOLI > Back to Top <

1 cup gram flour2 onions2 red chilies1/2 teaspoon red chili powder1/4 teaspoon turmeric powder1/2 teaspoon mustard seeds1/2 teaspoon blackgram2 tablespoon. oila pinch of asafetidaa few curry leavessalt to taste

Cut onions into small pieces. Dry roast gram flour, till the raw odor of the flour is gone (for 1 minute). Add red chili powder, turmeric powder and salt to the roasted gram flour and mix well. Keep it aside. In a pan heat oil, add mustard seeds and blackgram. Once the seeds splutter, add broken red chilies and asafetida. Now add cut onion and curry leaves. Cook till onions turn golden brown. Add the gram flour mixture to the onions and mix well. Reduce the flame. Sprinkle little water (2 to 3 tablespoon) over the curry and allow it to cook for 3 to 4 minutes, with the pan covered. After it is done, mix well to mash any lumps. Tastes great with hot rice with a dash of clarified butter.

Variations:1. Onions can be combined with just germinated fenugreek leaves.2. Spring onions.3. Dosa kaaya (yellow colored- cucumber)

QUICK POTATO RICE > Back to Top <(aaloo baath)

3 cups washed and cooked rice2 large potatoes (peeled and cut into 1" pieces)2 tablespoon oil1 tablespoon clarified butter1/2 shahi-jeera1 bay leaf1 lemonsalt to taste

For the paste2-3 green chilis1" gingera small bunch of minta small bunch of coriander leaves

For the powder1 teaspoon coriander seeds1/2 teaspoon cumin1-inch cinnamon1/2 teaspoon shahi-jeera2 each cloves and cardamoms1 tablespoon grated dry coconut powder

Parboil potato pieces and drain. Make a fine powder of the ingredients mentioned for the powder. Make a fine paste of the ingredients mentioned for the paste. Heat oil in a pan and fry the potato pieces till golden brown. To the same oil add bay leaf and shahi-jeera. Immediately add the paste and powder. Saute for a while and add salt and clarified butter. Switch off the flame and add juice of one lemon. Spread rice in a broad-based vessel and add the potato mix. If required heat the rice in a wok before serving.

RANGEELA UTTAPPAM > Back to Top <

2 cup maida1 cup rice flour1/2 cup gram flour2 teaspoon cummin seeds2 cup raw tomato juice1 cup grated carrots1 cup grated beetroot3 sliced onions2 thinly chopped green chilies /green hot peppersa bunch of chopped coriander leavessalt to tasteoil for shallow frying

Mix all the above ingredients well to make a thick consistency. Heat a pan and smear it with oil. Take a big ladle full of batter and spread it evenly on the pan in a circular movement. Put oil around the uttappam and allow it to become crisp and golden brown. Turn it over and put some more oil. Remove the crisp colorful uttapam and serve with coconut chutney or tomato ketchup.

RAW BANANA WITH SPICES > Back to Top <

4 big raw bananas3 tablespoon tramrind pulp1/2 teaspoon chili powder1 teaspoon mustard powderA pinch of cumin and fenugreek powders eachA sprig of curry leaves and enough of chopped coriander leavesSalt to taste1/2 teaspoon mustard seeds1/2 teaspoon cumin seeds2 red chilies1teaspoon bengal gram1 teaspoon black gram1 medium sized onion (cut into small pieces)3 tablespoon oil

Peel and cut the vegetable into 1-inch cubes. Steam cook them. Allow it to cool and mash it. Add all the above mentioned powders and tamarind pulp along with curry leaves and coriander. Heat oil in a pan and add the seasoning ingredients starting from mustard seeds to black gram. Allow it to splutter. Now add onion pieces and fry till golden brown. Add the mashed banana to it. Cook on a slow flame for five minutes. It tastes great when eaten after two hours of preparation. Raw banana is good to cure ulcers.

RAW TOMATO PAPPU > Back to Top <

1 cup yellow lentil3-4 raw tomatoes4 green chilis1 tablespoon tamarind extract1/2 teaspoon turmeric powder1 teaspoon oilsalt to taste for seasoning1 tablespoon oil1/2 teaspoon mustard seeds1/2 teaspoon blackgrama pinch of asafetidaa sprig curry leaves

Wash and pressure cook yellow lentil. Cut tomatoes and green chilies. Heat 1 teaspoon oil in a pan and add cut tomatoes and chili pieces. Sprinkle little water if required. Cook for a while. Add cooked lentil, thick tamarind extract, salt and turmeric powder and cook until done. Season and serve hot with rice.

SAAMBAR POWDER > Back to Top <(saambaru poDi)

1 cup yellow lentil1/2 cup bengal gram1-1/2 cups coriander seeds1/4 cup fenugreek seeds1/4 cup pepper1 teaspoon mustard seeds1 tablespoon rice4-5 cups dry red chilis1 teaspoon asafetida1/4 cup turmeric pieces1 cup grated dry coconut (optional) Method 1Dry roast all the ingredients separately, except coconut. Dry coconut should be roasted very lightly on a low flame. Cool and make into a fine powder. Store in an air tight container.

Method 2 -using chili and turmeric powdersDry roast all the ingredients separately. Cool and make into a fine powder. Measure the powder with a cup. With the same cup take half chili powder for 1 cup of powder. Take 1/8 cup of turmeric powder. In a wok fry chili and turmeric powder on a low flame. Mix both the powders together. Store in an air tight container.

Variations: 5-6 (1-inch) cinnamon pieces and few pepper corns can be added while roasting.

SESAME SEED RICE > Back to Top <

2 cups washed and cooked ricesalt to tasteFor the powder3 tablespoon sesame seeds4 red chilisa pinch asafetidaSeasoning2 tablespoon oil1/2 teaspoon mustard seeds1 teaspoon split black gram1 teaspoon bengal gramfew curry leaves Roast sesame seeds. Add red chilis towards the end. Switch off the flame and add asafetida. Allow it to cool and powder it. Heat oil in a wok, add mustard seeds. When they begin to crackle add black gram and bengal gram. Fry till golden brown and add curry leaves. Spread rice in a broad-based vessel and add the seasoning, salt and sesame powder. Mix well and serve with paapads and perugu pachchadi.

SESAME SEEDS POWDER > Back to Top <(NOO PODI / NUVVULA PODI)

1 cup white sesame seeds10 red chilies broken into bits or 1 teaspoon red chili powder1 teaspoon cumin seedssalt to taste

Roast one cup of sesame seeds in a frying pan. These seeds crackle while frying and the moment it stops it is an indication that they are roasted. Remove from flame and add the red chili pieces along with cumin seeds and mix. Allow them to cool and powder in a dry grinder. The powder can be mixed with rice and half spoon clarified butter or cooking oil. This powder can also be used to add spice to plain curries made with bottle gourd, ribbed gourd, snake gourd, beans, ladies fingers and cabbage. Tips Do not add salt while grinding. Do not grind for too long. Grind it in spurts of one second at a time and three or four times only. Since these seeds contain oil, too much grinding will make it lumpy and salt contains moisture and if added while grinding will yield similar result. Make the powder in small quantities as it loses its freshness and flavour fast.

SHEER KORMA > Back to Top <

100 grams thin Vermicelli1500 ml milk250 grams sugar50 grams cashew nuts chopped50 grams almonds (soaked and chopped)50 grams dates chopped50 grams raisins50 grams melon and water melon seeds6 cardamom powdered4 teaspoon ghee /clarified butter250 ml water

Fry the nuts in 2 teaspoon of clarified butter. Make a sugar syrup (of string consistency). Fry the vermicelli in the remaining clarified butter until golden brown. Boil the milk until it is thickened to half the quantity. Add the fried vermicelli to the milk and cook. Do not allow lumps to form. Add sugar syrup and cook for a while until it comes to a homogeneous consistency. Sprinkle cardamom powder. Garnish with fried nuts. Serve hot or refrigerated.

SPICY OKRA LADY FINGERS > Back to Top <(Deccani style)

1/2 kg okra / lady's fingers tender and 2-3-inches long2 medium sized onions1/2-inch ginger2 tablespoon each peanuts, sesame seeds and dry coconut (grated or dessicated)1 tablespoon coriander seeds1 teaspoon cumin seeds4-5 red chilis2 tablespoon tamarind extract1 teaspoon chili powder1/2 teaspoon turmeric powder4 tablespoon oilsalt to taste Wash, wipe and slit okra. Heat two tablespoons of oil in a thick and wide pan and saute the vegetable. In the mean time roast peanuts and sesame seeds. Switch off the flame and fry the coconut powder in the hot pan. Using just enough oil roast coriander, cumin and red chilis. Pricked to a fork or knife, roast onions on a low flame with the skin. Allow the roasted onions to cool and peel the skin. Blend all the roasted ingredients along with chili and turmeric powder. Once all the ingredients are powdered finely, add the peeled onions, ginger and 1/4 cup of water and blend again till it becomes a fine thick paste. Transfer the sauted vegetable to another container leaving oil behind (if any). In the same pan heat two tablespoons of oil and add the paste and tamarind extract. Add water if necessary. Add salt and cook till the raw smell of the tamarind is gone. Add the vegetable and cook on a low flame till the oil leaves the sides, stirring them regularly and carefully. Serve hot with rice, rotis or pooris, garnished with fresh coriander.

VariationsGaram masala (ready-to-use powder) or a combination of 4 each, cloves, cardamom and 1/2 '' cinnamon sticks can be put along with the ground gravy. Garlic may be added along with ginger.

TipIf left over with extra gravy, refrigerate and use it next day with fried brinjal / eggplant or dondakaaya (kovai).

SPICY PEANUTS > Back to Top <(masala verusanagapappu)

1/2 cup of bengal gram flour1-1/2 peanuts2 teaspoon chili powdersalt to taste (considering peanuts also)1 cup oil to fryFor the garnishFinely powdered 1/4 teaspoon black salt and 1/4 teaspoon citric acid Add salt, chili powder to the gram flour and mix in a wide plate. With just enough water prepare the batter of a thick consistency. Add peanuts to the batter and mix. Heat oil in a thick bottom pan. When the oil is hot take a handful of the nuts coated with the dough and drop in small quantities. If they lump together in the oil, separate the lumps using a ladle. Continue to fry on a medium flame till crisp. Once all the peanuts are fried sprinkle the garnish and store in an air tight container. They make excellent tea-time snack.

Tip Taste and if required sprinkle some more salt and chili powder over the fried nuts.

SPINACH WITH PANEER > Back to Top <

4 or 5 bunches of spinach / palakoora (4 or 5 cups when chopped)200 grams paneer (cottage cheese)salt to taste

For Masala2 medium size onions (chopped fine)2 green chilies - slita small piece of ginger1 teaspoon cumin seeds1/4 teaspoon turmeric powder1 tablespoon coriander seeds1/4 teaspoon chili powder

Seasoning1/4 teaspoon mustard seeds1/2 red chili broken into bits2 tablespoons of oil

Wash palakoora, drain the water completely and chop it finely. Boil it for two minutes in a pan and allow it to cool. Meanwhile grind the masala ingredients into a paste. Take the boiled palakoora (save the water) and blend in a liquidiser. Heat 1 tablespoon oil in a pan and deep fry paneer cubes and remove. In the same pan add the remaining oil and fry the ground masala till oil leaves sides. Then add palakoora, the water and the fried paneer cubes. Cook for five minutes and remove. Goes well with rice as well as roti. Spinach can be cooked in combination with lentils.

SPINACH WITH TOMATOES > Back to Top <(PALAKOORA TOMATO)

4 or 5 bunches of spinach /palakoora (4 or 5 cups when chopped)3 medium size onions (chopped fine)1 green chili - slit2 tablespoon sesame roasted and powdered2 or 3 tomatoes - chopped1/4 teaspoon turmeric powder2 tablespoon grated coconut (optional)salt to taste

Seasoning1 tablespoon split black gram1/2 teaspoon mustard seeds1 red chili broken into bits

1/2 teaspoon chili powder2 tablespoons of oil

Wash palakoora, drain the water completely and chop it finely. Heat oil in a pan and add black gram, mustard and red chili. When mustard stops crackling, add chopped onion and green chili pieces. When onions are slightly brown, put the chopped chopped vegetable, salt and turmeric powder. Mix well and allow it to cook on low fire for about 10 minutes, mixing it in between. Add tomatoes and the chili powder and mix well. When done add the sesame powder. Remove when the water is completely absorbed. Goes well with rice as well as roti. For change, try without sesame powder. It tastes good too.

STUFFED DONDAKAAYA > Back to Top <(kovai)

250 gms dondakaaya2 tablespoon oil

For the stuffing1 teaspoon oil1 tablespoon cumin roasted and powdered1 teaspoon chili powder1/2 turmeric powdera pinch of asafetida (optional)salt to taste Wash and cut dondakaaya into a criss cross till half the length. Mix all the ingredients of the stuffing using 1 teaspoon of oil. Stuff this mix into the cut dondakaaya. This curry has to be prepared in two batches. Heat 1 tablespoon oil in a wok and place half of the stuffed dondakaaya in it. Gently turn over the vegetable in between. Cover the pan and cook till done. Remove the cover and fry for one more minute to remove moisture, if any. Repeat the process with the remaining vegetable. Serve hot with rice.

VariationsAdd 2 table spoons of gram flour to the stuffing.Use idli powder for the stuffing.Use 2 tablespoons of sesame seed powder + salt + 1 tea spoon chili powder and 1 tea spoon tamarind extract.

STUFFED LADY FINGER / OKRA > Back to Top <

500 grams lady finger3 teaspoon oil or clarified butter4-5 teaspoon gram flour2 teaspoon cumin powder1 teaspoon chili powder1/2 teaspoon coriander powder1 teaspoon garlic paste (optional)

Wash and wipe lady finger. Slit the vegetable length wise and remove excess seeds if any. Dry roast gram flour in a pan, add salt, cumin, chili and coriander powders. If using garlic paste add to it. Fill this mixture into all the slit lady fingers. Heat oil in a heavy bottomed wok. Fry the stuffed lady fingers / okra till soft without cover. Any excess gram flour mixture can be sprinkled on the cooking vegetable. Garnish with coconut powder. This preparation can be made in a jiffy. It tastes great and is good for diabetics.

Tip: choose small okras of about 3" - 4"

SWEET DOSA > Back to Top <

1 cup rice flour1/2 cup wheat flour1/2 cup grated jaggery / 'bellam'1/2 coconut grated6 cardamoms3 cms cinnamon

Sift the two flours together and add the grated coconut to it. Boil a cup of water in a pan and melt jaggery in it. Powder together cardamoms and cinnamon and add it to the mix along with the jaggery water. Mix it into dropping consistency by using more water if necessary. Make dosas using minimum oil or clarified butter. They come out soft and fluffy and kids love to eat them.

SWEET 'n' SOUR CLUSTER BEAN CURRY > Back to Top <(gOruchikkuDukaaya pulusu koora)

250 grams cluster beans1 tablespoon each roasted and powderedsesame seeds and grondnuts2 tablespoon tamarind extract2 tablespoon powdered jaggery1 teaspoon chili powder1/2 turmeric powder2 sprigs curry leavessalt to taste

Seasoning1 tablespoon oil1/2 mustard seeds2 red chilis broken into bitsa pinch of asafetida (optional) String the beans from both ends, wash and cut into small pieces. Pressure cook the vegetable. Heat oil in a wok and add mustard seeds. Once the mustard seeds stop crackling add red chilis and asafetida (if using). Add cooked beans, curry leaves, salt, turmeric powder and tamarind extract. Cover the wok and cook on a low flame for 3-4 minutes. Add chili, sesame, groundnut powders and jaggery. Mix well and switch off the flame. Serve hot with rice or chapati.

SWEET 'n' SOUR SWEET POTATO > Back to Top <(chilagaDadumpa koora)

3-4 sweet potatoes1 tablespoon each roasted and powderedsesame seeds and grondnuts2 tablespoon tamarind extract2 tablespoon powdered jaggery1 teaspoon chili powder1/2 turmeric powder2 sprigs curry leavessalt to taste

Seasoning1 tablespoon oil1/2 mustard seeds1 teaspoon bengal gram1 teaspoon split black gram1/2 fenugreek seeds2 red chilis broken into bitsa pinch asafetida Wash, peel and cut sweet potato into round slices. Heat oil in a wok and add seasoning ingredients. Once the mustard seeds stop crackling add red chilis and asafetida. Add sweet potato pieces, curry leaves, salt and turmeric powder. Cover the wok and cook for 3-4 minutes. Add tamarind extract and cook for 3-4 more minutes. Add chili, sesame, groundnut powders and jaggery. Mix well. Cover the wok and cook on a low flame till done . Serve hot with rice or chapati.

SWEET POTATO HALWA > Back to Top <

1/4 kg sweet potatoes1/2 cup jaggery or sugar1 cup milk1 tablespoon clarified butter Wash and boil sweet potatoes. Peel the skin and cut into slices. Heat clarified butter in a pan and fry sweet potato slices for a while. Add milk and jaggery. Stir well. Cook on a low flame till the contents become thick. Serve hot or chilled.

SWEET PULUSULU > Back to Top <(AANAPAKAI PULUSU)

3 cups of aanapakai pieces cut to 2" size1 vankayi (brinjal) cut long2 munaga kayalu (drum sticks) cut 3" long2 or 3 benda kayalu (lady fingers / okra) cut into half1 cup thota koora (amaranth) chopped2 tomatoes slit5 pachchi mirapa kayalu (green chilies)bellam (jaggery) one big lime size (adjust to taste)chintha pandu (tamarind) one big lime sizesalt to taste1/4 teaspoon pasupu (turmeric powder)

Seasoning1 tablespoon oil1/2 teaspoon menthulu (fenugreek) seeds1/2 teaspoon aavaalu (mustard)1 endu mirchi (red chili) broken into bitsa pinch of inguva (asafotida)

Heat oil in a thick bottomed pan and add the seasoning ingredients except coriander leaves. When mustard seeds stop spluttering, put the chopped amaranth and other vegetables, turmeric powder and salt. Use all or some of the vegetables, depending on the availability and liking. Mix well and allow it to cook covered on low flame for two minutes. Then add a cup of water, mix and cook till soft. Add diluted tamarind juice (3 cups) and jaggery. Allow it to cook for ten to fifteen minutes. For consistency mix one teaspoon bengal gram flour/rice flour in a tablespoon of water and add towards the end. Bring it to a boil and remove from flame.

VariationIt can be made using only amaranth.

TAMARIND RICE > Back to Top <(Pulihora)

Andhra being the country's rice bowl, rice is the staple diet for the people of the state. Pulihora/Tamarind rice /Lemon rice is a typical Andhra dish for any festival and Sankranti in particular. Sankranti is a 3 day festival which is celebrated all over Andhra with great fervor. The menu for the second day very often is Pulihora and bobbatlu - One is hot and spicy and the other sweet and luscious. So we will start with them. Try them out.

1 cup fine long grain rice1/4 cup bengal gram30 gms or 1 medium lemon size tamarind / Juice from two lemons4 twigs of curry leaves4 tablespoons oil2 tablespoons black gram1/2 teaspoon mustard2 red chillies broken into half

2 green chillies slit1/4 teaspoon turmeric powder4 tablespoons sesame seeds roasted and powderedsalt to taste

Optional1 tablespoon cashew / groundnuts (peanuts)small piece of ginger cut finea pinch of asafotida

Wash rice and Bengal gram together and cook adding enough water. Make sure not to overcook. Soak tamarind in enough water and squeeze out half a cup pulp. While rice is getting cooked rest of the ingredients can be got ready. Boil the tamarind juice till it becomes semi-thick. Pour the cooked rice into a big bowl, add turmeric powder, two tablespoons oil, salt, tarmarind pulp and two twigs of curry leaves to the piping hot rice.

Put medium size saucepan / wok on low flame. Add oil to the pan. When heated add black gram, mustard, cashew nuts / groundnuts (peanuts). When golden add red chilies, ginger, curry leaves, green chilies, asafotida. Remove from flame and add it to the rice. Mix thoroughly adding sesame powder and leave it covered for an hour to allow the rice to absorb the ingredients.

VariationsReplace tamarind with either lemon or mango. Rest of the ingredients and methods are the same. If you are using lemon take out the seeds from the juice and add salt to it.Raw (green) mango can also be used in place of tamarind / lemon juice. Peel the skin and grate the raw mango. Sesame can be optional in either of the two cases. Tamarind and chilies can be varied to taste. Grated coconut can be added, but Pulihora doesn't last long, which otherwise is tastier the next day.

THOKKU PACHCHADI > Back to Top <

25 medium size raw mangoes1/2 kg salt1 teaspoon turmeric powder3/4 cup fenugreek seeds1 cup mustard seeds1/2 kg chili powder1/2 kg husked sesame seed oil1/2 teaspoon asafetida Wash and dry the mangoes. Peel the skin and cut them into small pieces.Mix them thoroughly with salt and turmeric powder and leave them overnight in a jar.The next morning squeeze out the pieces from the juice and dry them (both juice and the pieces) in the sun for 3 to 4 hours.

Grind the dried mango pieces (not too fine) in a blender adding the juice. Roast fenugreek and mustard separately and powder them. Heat oil in a pan, add asafetida and allow it to cool. When the oil is slightly warm add chili powder and mix well. Then add the remaining powders and ground mango pieces and mix thoroughly. Cool and store in a ceramic jar or a bottle. This can be stored for more than a year.

TOMATO JAM > Back to Top <

1 kg ripe and fleshy tomatoes350 gms sugar (approax)1/2 teaspoon citric acida pinch of sodium benzoate (preservative)

Wash, wipe and cut tomatoes into big pieces. Add 1/2 cup water to the tomatoes and cook till soft (either in a presure cooker or a vessel). Blend the cooked tomatoes. Pass the puree through a strainer to separate the skin and seeds. Measure the puree. For one measure of puree take 3/4 measure of sugar. Mix both and cook the mixture in a thick pan, first on high flame and then medium, stirring continuously, till the mixture becomes thick and transparent. Add citric acid towards the end. Allow it to cool and add the preservative. Store in an airtight container.

TOMATO ONION CURRY > Back to Top <

3 medium sized tomatoes4 onions3 -4 green chilis chopped1/2 teaspoon chili powder1/4 teaspoon turmeric powder1/4 teaspoon garam masala (optional)1/2 teaspoon each mustard seeds, cumin and black gram1 tablespoon oilsalt to taste

Cut tomatoes and onions into small pieces. Heat oil in a pan and prepare the seasoning. Add cut onions and and fry till golden brown. Add tomatoes, green chilis, turmeric powder and salt. To make a gravy curry, add a cup of water. Cover and cook till done. Sprinkle garam masala and chili powder towards the end and switch off the flame. Serve hot with rice or chapati.

VariationMix 1 tablespoon of bengal gram flour towards the end. Serves - 4.

TOMATO PAPPU > Back to Top <

1 cup yellow lentil /green gram8 tomatoes (250 grams) cut into piecestamarind small lime size (optional)3 or 4 green chilies

salt to tasteSeasoning1 tablespoon oil1/2 teaspoon fenugreek seeds1/2 teaspoon mustard seeds1 red chilli broken into bitsa pinch of asafetida - (optional)2 sprigs of curry leaves and a bunch of coriander leaves1/4 teaspoon turmeric powder

Pressure-cook lentil with green chilies. Heat oil in a broad and thick bottomed pan, add the seasoning ingredients in the order given. When mustard seeds stop spluttering, add tomato pieces, turmeric powder and salt and allow it to cook till soft. Add the diluted tamarind juice (3 cups). Allow it to boil in low flame. After about 10 minutes, mash cooked lentil and add to it. Bring it to boiling point, add coriander leaves and remove from flame. It goes well with rice as well as chapaties.

NoteWhile using coriander, break it into bits with hand and add at the end.

TOMATO WITH YOGURT > Back to Top <

3-4 tomatoes2 cups thick yogurtsalt to taste

For seasoning1 tablespoon oil1/2 teaspoon each mustard seeds, cumin and black gram2 red chilis broken into bitsa sprig curry leaves

Chop tomatoes finely. Heat oil in a pan prepare the seasoning. Add cut tomatoes and salt. Cook till done. Add beaten yogurt (chilled) to the cooked tomatoes just before serving. Goes well with all rice preparations or chapati.

TOMATO BATH > Back to Top <

1 cup rice4 ripe tomatoes2 onions chopped lengthwise1/2 teaspoon shahi-jeera1 bay leaf4 cloves4 cardamoms

4 pieces of 1-inch cinnamon sticks1/4 teaspoon crushed ginger2 tablespoon oilsalt to taste

Wash and drain the rice. Parboil tomatoes. Peel and puree the boiled tomatoes. Heat oil in a cooker. Add shahi-jeera and all the spices. Later add chopped onions and fry till golden brown. Add tomato puree and cook for 5 minutes. To this add drained rice and fry for two minutes and then add water and salt. Cover the cooker and switch off the flame after two whistles. Serve hot with poatato chips and perugu pachchadi.

TYMOL VAAM AJWAIN POWDER > Back to Top <

One might remember a grandmother's advice to start a meal with Vaam podi or Sonti podi with rice and clarified butter. There is a lot of merit in this well experienced advice. Made with traditional ingredients of medicinal value such as Sonti (Dry Ginger), Vaam (Tymol) and curry leaves, these powders work as appetizer especially for children and convalescents.

50 grams vaam (ajwain / tymol)2 tablespoon split black gram2 dry chilies broken into bits1 teaspoon clarified butter1 teaspoon salt

Roast split black gram to medium brown using clarified butter, adding vaam and chilies half way through (over a medium flame). Allow them to cool and powder in a dry blender. Add salt. This can be eaten with hot rice and clarified butter. Tips Roasting over a high flame will rob vaam of its medicinal value. Tymol is known to counter stomach disorders and acts as a de-worming agent.

VEGETABLE KOORMA > Back to Top <

3 medium size potatoes1 cup peas3 carrots1 beetroot2 drumsticksbeanscoconutgreen chiliespoppy seedssalt to tastetomatoesyogurt1 teaspoon garam masala

1 small bunch of green coriander

Cut the vegetables into small pieces. In a thick pan or wok bring 1/2 cup of water to boil and add the vegetables to it and let it cook till done. Grind to paste coconut, green chilies, poppy seeds and salt and add to the cooked vegetables. Add tomatoes, curd and 1 teaspoon garam masala and allow it to cook for another few minutes and turn down the flame. Garnish with coriander and serve. This absolutely oil free dish goes well with roti as well as rice.

VERMICELLI BHEL MASALA > Back to Top <

200 grams Bambino Vermicelli50 grams groundnuts150 grams onions5 green chillies50 grams roasted Bengal gram dal (Putana)1 bunch coriander leaves1/4 teaspoon red chilli powder2 limes1 bunch curry leaves25 ml oilsalt to taste

Boil water, (For 1 cup of Bambino Vermicelli, add 3 cups water) add Bambino Vermicelli, 1 teaspoon oil, 1 teaspoon salt. After vermicelli is cooked, remove from flame, strain and run cold water through it. Keep aside. Cut finely onions, green chillies, coriander leaves. Heat oil, add groundnuts, green chillies, curry leaves and fry well. Mix with onions, chilli powder, coriander leaves and salt. Finally, mix boiled Bambino Vermicelli and sprinkle lime juice and coriander leaves. Serve with sev (optional)

VERMICELLI CHAKKARA PONGAL > Back to Top <

200 grams Bambino Vermicelli100 grams green gram dal100 grams jaggery / 400 g sugar100 grams ghee / vanaspathi5 to 6 elaichi25 grams dry fruitspinch of pacha karpuram.

Fry Bambino Vermicelli in little ghee and keep it aside. Fry green gram dal in ghee / vanaspathi. Then boil and keep aside. Boil water ( for 1 cup vermicelli, 2 cups water). Add vermicelli. After vermicelli is cooked add jaggery / sugar, boiled green gram dal and cook for 3-4 minutes. Remove from flame. Add elaichi powder, dry fruits, pacha

VERMICELLI HALWA > Back to Top <

200 grams Bambino Vermicelli300 grams sugar500 ml milk50 grams dry Coconut powder75 grams vanaspati/ ghee10 grams cashewnuts10 grams raisens6 nos cardamomPinch of colour

Fry Bambino in ghee or vanaspati till golden brown and set aside. Boil milk in a vessel, add Bambino Vermicelli and cook on a low flame till milk is absorbed. Add sugar, colour,elaichi powder and coconut powder. Stir for 3 to 5 minutes. Decorate with kaju and kismis. For Pieces : Apply a little ghee or vanaspati in a flat plate and set Halwa. Cut into different shapes after half an hour.

VERMICELLI KHEER / PAYASAM > Back to Top <

200 grams Bambino Vermicelli50 grams ghee / vanaspathi6 nos elaichi150 grams sugar1 lt milk25 grams dry fruitsfew threads of saffron

Fry Bambino Vermicelli in ghee till golden brown. Add boiled milk and cook on a low flame till done. Add sugar and elaichi powder. Serve sprinkled with dry fruits.

VERMICELLI LADDU > Back to Top <

200 grams Bambino Vermicelli300 grams sugar6 nos elaichi25 grams desiccated coconut powder50 grams vanaspathi25 grams dry fruitsa pinch of colour

Boil water ( for 1 cup Bambino Vermicelli, add 3 cups water). Add Bambino Vermicelli, 1 teaspoon oil. After vermicelli is cooked remove from flame, strain and run cold water through it. Keep aside. Fry dry fruits and keep it aside. Prepare sugar syrup by heating very little water till you get thick sticky type syrup. Add cooked Bambino Vermicelli, cardamom powder, colour, fried dry fruits and mix it and take it off the flame. Once this gets cool, make laddus by sprinkling the desiccated coconut powder. Bambino laddu is ready to serve.

VERMICELLI LIME BHATH > Back to Top <

200 grams Bambino Vermicelli2 Limes4-5 Green chillies1 Bunch curry leaves2-3 Red chillies50 grams Groundnuts1 teaspoon Jeera1 teaspoon Mustard seeds1-1/2 teaspoon Turmeric powderpinch of asafoetida50 ml oilpalt to taste

Boil water. (For 1 cup Bambino Vermicelli, add 3 cups water). Add Bambino Vermicelli, 1 teaspoon salt, 1 teaspoon oil. After vermicelli is cooked, remove from flame, strain and run cold water through it. Keep aside. Heat the oil and add the red chillies, groundnuts, jeera, mustard seeds, Bengal gram dal, urad dal, green chillies, curry leaves, turmeric powder, asefoetida, salt and fry well. Remove form flame and add to boiled bambino Vermicelli, squeeze lime and mix well.

VERMICELLI PAKODA > Back to Top <

200 grams Bambino Vermicelli500 ml Oil50 grams Onions5-6 Green chillies1/2 teaspoon Coriander powder1/2 teaspoon Red chilli powder1 teaspoon Ginger garlic paste2 teaspoon Jeera50 grams besan1 Bunch curry leaves1 Bunch mint leaves1 Bunch coriander leavessalt to taste

Boil water ( for 1 cup Bambino Vermicelli add 3 cups water). Add Bambino Vermicelli, 1 teaspoon oil, 1 teaspoon salt. After vermicelli is cooked remove from flame, strain and run cold water through it. Keep aside. Cut onions, finely chop coriander leaves and mint leaves. Mix onions, green chillies, mint leaves, coriander leaves, coriander powder, red chillli powder, ginger garlic paste, jeera, curry leaves and salt. Mix well and add the boiled Bambino Vermicelli and besan to prepare dough for the pakodas. Fry in oil and serve hot with tomato sauce.

VERMICELLI PULIHORA > Back to Top <

200 grams Bambino Vermicelli40 grams Tamarind50 ml oil1 bunch curry leaves6 green chillies50 grams Groundnuts1 teaspoon Jeera1 teaspoon Mustard2 teaspoon Bangal gram dal2 teaspoon Urad dal1/2 teaspoon Turmeric powder2 Red chillesSalt to tastePinch of asafoetida

Boil water (for 1 cup Bambino Vermicelli, add 3 cups water). Add Bambino Vermicelli, 1 teaspoon oil, 1 teaspoon salt. After vermicelli is cooked , remove from flame, strain and run cold water through it. Keep aside. Soak tamarind in 150 ml water. Heat oil and add groundnuts, red chillies, Bengal gram dal, mustard, jeera and fry well. add green chillies, curry leaves, turmeric powder, asafoetida and fry well. Add tamarind pulp and salt. After it is well cooked, add cooked vermicelli, mix well and serve.

VERMICELLI TOMATO BHATH > Back to Top <

200 grams Bambino Vermicelli200 grams tomatoes75 grams onions50 grams groundnuts6 nos green chillies1 bunch curry leaves2 teaspoon jeera2 teaspoon mustard seeds2 teaspoon bengal gram dal2 teaspoon urad dal1/2 teaspoon turmeric powder

75 ml oil1 piece ginger3 nos red chillies1 teaspoon coriander powder1 bunch coriander leavessalt to taste.

Boil water ( For 1 cup Bambino Vermicelli, add 3 cups water). Add Bambino vermicelli, 1 teaspoon salt, 1 teaspoon oil. After vermicelli is cooked, remove from flame, strain and run cold water through it. Keep aside. Chop onions, green chillies, coriander leaves and cut tomatoes into small pieces. Heat oil in a vessel and add red chillies, groundnuts, jeera, mustard seeds, bengal gram dal , urad dal, onions and green chillies. When onions are brown add tomatoes, ginger, curry leaves, coriander powder, turmeric powder, salt and mix well. After the tomatoes are cooked add boiled vermicelli, coriander leaves, mix well and serve hot.

VERMICELLI UPMA > Back to Top <

200 grams Bambino Vermicelli50 grams onions50 grams groundnuts75 ml oil4 to 5 nos green chillies4 nos red chillies1 piece ginger1 teaspoon jeera2 teaspoon mustard seeds2 teaspoon bengal gram dal2 teaspoon urad dal1 bunch curry leaves1 no lime (optional)salt to taste

Fry Bambino Vermicelli in half the quantity of oil. Keep aside. Heat other half of the oil and add groundnuts, red chillies, bengal gram dal, urad dal, jeera and mustard. After the groundnuts are roasted, add onions, green chillies and curry leaves. Mix well. After the onions are fried add 400 ml water. Once the water starts boiling add salt and fried Bambino Vermicelli and cook till vermicelli is done. Squeeze lime, mix well and serve.

VERMICELLI VADA > Back to Top <

200 grams Bambino Vermicelli200 grams potato20 grams groundnut powder20 grams dry coconut powder6 to 8 green chillies

1 bunch coriander leaves1 bunch mint leaves1/2 bunch curry leaves1/2 teaspoon coriander powder1-inch ginger piece1/2 teaspoon turmeric powdersalt to tastesufficient oil to deep fry

Boil water, (For 1 cup Bambino Vermicelli, add 3 cups water) add Bambino Vermicelli, 1 teaspoon oil, 1 teaspoon salt. After Vermicelli is cooked remove form flame, strain and run cold water through it. Keep aside. Boil potatoes , mash and keep aside. Chop green chillies, coriander leaves, mint leaves, curry leaves and mix well with mashed potatoes. Add turmeric powder, coconut powder, groundnut powder and salt. Finally add Bambino Vermicelli and mix well. Shape them into round vadas and deep fry till golden brown. Serve hot with coconut chutney.

YAM CURRY > Back to Top <

250 grams yam / kandasalt to taste1 teaspoon grated jaggerysmall lime size tamarind (soak and extract juice)1/4 teaspoon turmeric powder1 tablespoon black gram1/2 teaspoon mustard seeds2 red chilies broken into bits1 twig of curry leaves1 tablespoon oil

Peel, wash and chop yam into medium size pieces and cook adding 1/2 cup water, salt and turmeric powder. Remove when done. Heat oil in a pan and add the seasoning ingredients. When golden brown, add the cooked vegetable, jaggery and the tamarind extract. Mash well and allow it to cook till the water evaporates. Serve with hot rice.

YAM WITH BACHCHALI > Back to Top <(KANDA-BACHCHALI)

Yam cooked in combination with bachchali is a great fovorite in Andhra and invariably finds place in the menu on special occassions and public dinners. There are two types of this recipe - with ginger and green chilies and the other with ground mustard (aava pettina koora). Both are delicious.

250 grams yam / kanda2 cups chopped bachchali1/4 teaspoon turmeric powder

2 tablespoon lime juice or extract from tamarind of small lemon size2 green chilies - slit1 inch piece of ginger- finely chopped1/4 teaspoon turmeric powdersalt to taste

Seasoning1 teaspoon black gram1/2 teaspoon mustard seeds2 red chilies broken into bits2 twigs of curry leaves1 tablespoon oil

Peel the skin of yam, wash it and cut into small pieces. Wash bachchali and chop it. Pressure cook them together with the rest of the ingredients barring lemon juice / tamarind extract. Heat oil in a pan add black gram and mustard seeds. When mustard seeds stop crackling, add chili pieces, curry leaves and the cooked stuff. Mix well and mash the yam pieces with the ladle. Remove from flame and add lime juice. (If using tamarind add it along with the cooked vegetable.) Goes well with rice and clarified butter.

With ground mustard(Aava pettina koora)Barring green chilies and ginger, ingredients are same and method is similar. Grind to paste 1 table spoon mustard, a pinch of turmeric and 3 red chilies into fine paste, using a few drops of water, and add a few drops of cooking oil to it. Allow it to marinate for 5 minutes to the vegetable after removing it from the stove and mix well.

YELLOW LENTIL POWDER > Back to Top <(KANDI PODI)

Telugus have an array of powders that can be mixed with rice and Kandi Podi, alias "gun powder" as it is popularly known, tops the list. These powders come in handy when there is no curry or other accompaniments that go with rice or when one is too lazy to get into the rigmarole of cooking. These easily last for a month or even more if preserved in tightly sealed bottles. But mind you, these powders being dry, require liberal use (a minimum of two spoons) of clarified butter or oil when mixed with rice.

250 grams of yellow lentil1 teaspoon cumin seedssalt to tasteSeasoning

10 to 12 red chilis broken into bits2 tablespoon of split black gram1 teaspoon of cumin seed1 teaspoon cooking oil

Roast the yellow lentil to medium brown and set aside to cool. Heat oil in a pan and fry the split black gram and add red chilies. Take the pan off the flame and add one teaspoon of cumin seeds to it. When it cools down make a coarse powder of it and set aside. In the same jar grind the roasted yellow lentil to a fine powder adding one teaspoon cumin seeds. Mix both the powders by hand thoroughly adding salt as required. Stored in a clean air tight bottle, it can last up to a month. Mix it with rice and clarified butter or

cooking oil, it tastes excellent and since it is a purely gram preparation it provides the body the much needed proteins.

Similarly other powders can be made with split green gram, split black gram and Bengal gram by following the above procedure.

Mixed gram powders can be made by using a combination of these grams. Take two measures of any one of the grams and one measure of the remaining grams and follow the same procedure. Try them out, they make great eating.

YELLOW LENTIL WITH RAW MANGO > Back to Top <(maamiDikaaya pappu)

1 medium size raw sour mango1 cup yellow lentils / green lentils1 teaspoon chili powder1/4 teaspoon turmeric powdersalt to tasteFor seasoning

2 teaspoons of cooking oil1/2 teaspoon fenugreek seeds1/2 teaspoon mustard seeds2 red chilis broken into bitsa pinch of asafetida2 twigs of curry leaves

Pressure cook lentils. Wash, peel and cut mango into small pieces. In a wok heat 1/2 teaspoon of oil and add mango pieces. Cover and cook till soft. Mash the cooked lentils and add to the mango pieces. Add salt, chili powder, turmeric powder and curry leaves. Add water if required. Allow it to boil for a while. Some make it thick and some dilute it slightly. Suit your taste. Season. Serve with hot rice and clarified butter.

Variations1/2 teaspoon roasted and powdered fenugreek can be used in place of fenugreek seeds. This powder should be added along with salt. This pappu can be prepared adding any leafy vegetable. Add the chopped greens to the mango pieces and cook. If using mango preserve, mash the preserve and cook it along with the greens. When prepared along with greens, chili powder can be replaced with 1 tablespoon of green chili paste.

Tip1 table spoon of mango preserve can be used in place of fresh mango. This can be added to the cooked lentils and the rest of the procedure is same.Yellow lentils can be slightly roasted and pressure cooked.

SHALOM FROM SPIKE & JAMIE